Hallmark!
Today is National Devil’s Food Cake Day which celebrates a delicious dessert. It is considered the counterpart to the classic white angel food cake. Devil’s for cake has a unique light and moist texture, which set it apart from other chocolate cakes. The recipe calls for quite a bit of baking soda and boiling water instead of milk. Both of these ingredients contribute to the fluffiness of this confection.
Devils food cake first appeared in the United States in the early 1900’s. It is quite similar to the red velvet cake and the names are often interchangeable in some parts of the country.
Celebrate today and make some divine devil’s food cake to have for dessert tonight !
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.
Audrey Hepburn
While I do love Devils Food Cake, it is not on my menu today. I’m continuing on my no sugar diet.I don’t want my sugar levels to ever go up in the danger zone again.
On the menu for today is:
Tuna Noodle Casserole
Makes 6 servings
8 oz. egg noodles. I substituted cauliflower noodles
1 Tbsp olive oil
1 onion, finely chopped
8 oz. mushrooms, sliced
1/2 dry white wine
6 Tbsp. flour
3 cups milk
1/2 tsp freshly ground pepper
12 oz. canned chunk light tuna, drained
1 cup frozen peas, thawed
1 cup finely grated Parmesan cheese, divided
1/2 cup dry whole wheat bread crumbs
Bring a pot of water to boil. Cook noodles until just tender . Drain and rinse.
Position oven rack in the upper third of the oven. Preheat broiler. Meanwhile heat oil in an oven safe skillet over medium high heat. Add onion , mushrooms, and cook stirring often until the onion is softened but not browned. Sprinkle flour over the vegetables, stirring constantly. Sir in milk and pepper and bring to a simmer, stirring constantly. Stir in tuna , peas and 1/2 cup Parmesan until evenly incorporated. Then stir in noodles. Remove from heat.
Sprinkle the casserole with breadcrumbs and remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top.
My daughter told me about the cauliflower noodles and said they were delicious so I ordered some. This recipe is different from what I used to make because it doesn’t use cream of mushroom soup. We’ll find out how I like these new to me noodles. It’s worth trying because they don’t have the carbs in them.
It’s to be a cloudy day with a slight chance of showers later on but in the mid 60’s so it looks like I’ll be making my own sunshine today !
The pictures today are of DS#5 birthday cake which was actually chocolate pistachio cake, not devils food but it was frosted with chocolate frosting.
I hope you all have a FANTASTIC Friday!
COUNTING MY BLESSINGS
Where there’s cake, there’s hope. And there’s always cake.
Dean Koontz
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
11,314. for a noodle substitute to keep me healthy
11,315. for a day to catch up on the house work.
11,316. for making it through another week!
3 comments:
Oh my goodness you are doing great on a no sugar diet.
I LOVE Devil’s Food Cake with a peanut butter icing! ☺
How clever you are -- I never heard of cauliflower noodles!
Love the quotes you've chosen today.
I am with Mev, I was gonna say the same about the cauliflower noodles. Sweets are not high on my menu, but I do like Devil's food Cake. I have never heard it being confused with Rev Velvet, one of "Sherry's" special recipe.
We always enjoy the family shots.
Love sent from down here...
Sherry ^ jack in the rain
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